Peri-Peri chicken salad with charred corn

This peri-peri chicken salad recipe is perfect for lunch or a healthy dinner and the spicy peri-peri marinade on the chicken will have you coming back for more.

Course Chicken, Gluten free, Low Carb, Salad

Cuisine South African

Keyword Chicken salad, peri peri chicken, peri peri chicken salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 240kcal

Author Alida Ryder

Ingredients

for the peri-peri chicken

4 skinless chicken breasts sliced in half lengthwise, giving you 8 thin chicken breasts)
2 tablespoons peri-peri sauce
juice of 1/2 lemon
2 tablespoons olive oil
2 teaspoons honey
salt & pepper to taste

for the salad

2-4 ears of corn
salad leaves of your choice
ripe avocado sliced
olives
cherry tomatoes halved
feta cheese cubed
olive oil
juice of 1/2 lemon
salt & pepper to taste

Instructions

Combine the peri-peri sauce, olive oil, honey, lemon and seasoning and mix well. Pour over the chicken breasts and marinade for at least 10 minutes.
While the chicken is marinating, char the corn, brush the corn with olive oil and place in a hot griddle pan, rotating every few minutes until the corn is charred all over. Remove and set aside.
To cook the chicken, place the chicken on the hot griddle pan you used for the corn and cook for 2-3 minutes per side or until the chicken is cooked to your preference.
Remove from the pan and allow to rest for 10 minutes.
To assemble the salad, place the salad leaves, sliced avocado, cherry tomatoes, olives and feta cheese on a large platter. Slice the corn kernels off the cobs and add to the salad.
Slice the grilled chicken and place on the salad then dress with olive oil, lemon juice and season to taste.
Serve immediately.
*If you are planning to pack this for lunch, keep the dressing separate and dress just before serving.

Nutrition